Pumpkin Glazed Cinnamon Rolls

Saturday was pretty cold here. I even put on socks and got out the spaceheater! With the rain, wind, and overall cold and gloomy outside, I got into the fall spirit. I decided to make cinnamon rolls (partly because it reminds me of fall and partly because I am preggo and wanted cinnamon rolls). Brad and I have also been all about pumpkin lately since we bought a ton of puree that was on sale, so he suggested I try to incorporate the pumpkin into my rolls. Success.

They were soooooo yummy and the whole house smelled delicious. I did half gluten-free for me and half gluten-filled (aka normal) for Brad. Here's the recipe, Enjoy!

Pumpkin Glazed Cinnamon Rolls

• ROLLS:
• 1 cup warm milk 
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour OR 4 1/2 cups rice flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons yeast
•  
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
• *Like I said earlier, I halved this recipe and did  half with the regular flour for Brad, and half with the rice flour for me. 
• 
  
• GLAZE:
• 1 cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract
• 2 tablespoons canned pumpkin (We LOVE pumpkin so I added a little more)
• ¼ teaspoon cinnamon
• 2 tablespoons butter, melted and cooled
• *This glaze was delicious but Brad and I thin k next time we might add some cream cheese to make it even more gooey/rich delicious. 

DIRECTIONS

• Dissolve the yeast in the warm milk in a large bowl. 
• Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. 
• Knead the dough into a large ball, using your hands dusted lightly with flour (if gluten-free, use rice flour).
•  Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
• After the dough has doubled in size turn it out onto a lightly floured surface (again, rice flour works here for gluten-free), cover and let rest for 10 minutes. 
• In a small bowl, combine brown sugar and cinnamon.
• Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. 
• Roll up dough and cut into 12 rolls.( Tip for cutting rolls that Brad taught me: slide some dental floss under the roll and then pull either side the opposite way. It makes a perfect cut and doesn't squish the roll) 
• Place rolls in a lightly greased 9x13 inch baking pan. 
• Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
• Bake rolls in preheated oven until golden brown, about 15 minutes. 
• While rolls are baking, beat together the glaze ingredients and drizzle over rolls when they are out of the oven.

Just a note: The gluten free version of these rolls is a little less gooey than the gluten-filled version. I am sure that is just because of the nature of the rice flour. They still taste delicious though I just wanted you to know that they won't be identical to the other version.